About this recipe:Mild, creamy vegetarian curry that the whole family will love! And so EASY to make!
4 tablespoons vegetable oil
1 large onion, sliced
3 tablespoons curry paste
1 (400g) tin coconut milk
450g pumpkin, cut into 2.5cm squares
1 (400g) tin butter beans
salt and pepper to taste
250g frozen spinach, thawed and drained
3 tablespoons chopped fresh coriander
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Method Prep:10min › Cook:35min › Ready in:45min
Heat the oil in a large saucepan over medium heat, and stir in the onion. Cook and stir until the onion is soft and beginning to brown, about 8 minutes. Stir in the curry paste, cook for 2 minutes longer, then add the coconut milk, water and pumpkin. Bring to the boil over high heat, then reduce heat to medium-low, cover and simmer until the pumpkin is nearly tender, about 10 minutes.
Stir in the butter beans, and continue simmering until the pumpkin is tender, about 5 minutes. Season to taste with salt and pepper, then stir in the spinach and coriander. Simmer a few more minutes to reheat, and serve.